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Trophies

TR

Weight: 500g

Cooks in: 18/20 minutes

Traditionally served with pesto, trofie date back to the end of the 1800s: the name derives from the Genoese dialect term "strofissià" - to rub - which indicates the particular movement of the hands to give shape to this pasta. The women of the Recco area (GE) made it an art, modeling a unique shape, now famous all over the world.

They are small walkers with two tapered appendages like the spiral of a corkscrew. They measure about four centimeters in length and are born as a typically fresh pasta format, later also produced in a dry version.

 

Price per kg €9.80 

 

 wheat semolina durum.  (Allergen: gluten).

Average values ​​per 100 g of product. ENERGY 357 KCAL - 1512 KJ FAT 1.5 g of which saturated fatty acids 0.3 g CARBOHYDRATES 72 g of which sugars 2.2 g PROTEIN 12 g SALT 0.02 g

Prepared with meticulous and constant care from a durum wheat semolina dough kneaded for about 20 minutes until perfectly hydrated.

The dough obtained is sent to the dough sheeter with the "kneader" system and subsequently to the calibrating rollers and finally reaches the special forming machine. Subsequently, the product is subjected to the pre-drying and drying phases at medium-low temperature.

They hold up very well when cooked and guarantee an excellent grip of each sauce. Ideal tasted with pesto as in the most classic Ligurian gastronomic recipe.


From €69 worth of groceries.

In 48h directly to your home.

Buy serene you can reconsider.

Buy "smart", what you want in the quantities you want (even bottles).

0183780398 - ordiniprodotti@laportadeisapori.it

Italian DURUM WHEAT SEMOLINA PASTA

Prepared with meticulous and constant care from a dough of durum wheat semolina worked for about 20 minutes until it is perfectly hydrated, the dough obtained is sent to the sheeter with the "kneading" system and then to the calibrating rollers and finally reaches the special forming machine .

Subsequently, the product is subjected to the pre-drying and medium-low temperature drying phases.

use it like this

Ideal with many types of seasoning.

To be tasted with pesto as in the most classic Ligurian gastronomic recipe, or with Extra Virgin Olive Oil, butter or with Ligurian sauces and recipes in general. .

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